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Fudgy Peppermint Stick Torte

 Fudgy Peppermint Stick Torte
I created this recipe based on a chocolate cake a friend made for me several years ago. I love the fact that it has brown sugar instead of granulated sugar. It's a favorite around Christmas, not only because of the great flavors, but because it makes a spectacular presentation. —Mary Shivers, Ada, Oklahoma
16 ServingsPrep: 25 min. Bake: 20 min. + chilling

Ingredients

  • 1-1/2 cups butter, softened
  • 3-1/4 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2-1/2 cups cold water
  • FROSTING:
  • 4-1/2 cups heavy whipping cream
  • 1-1/2 cups confectioners' sugar, divided
  • 3/4 teaspoon peppermint extract
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup crushed peppermint candies, divided

Directions

  • In a large bowl, cream butter and brown sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in
  • vanilla. Combine the flour, cocoa, baking powder, salt and baking
  • soda; add to the creamed mixture alternately with water, beating
  • well after each addition.
  • Transfer to four greased and floured 9-in. round baking pans. Bake at
  • 350° for 18-22 minutes or until a toothpick inserted near the

2 of 2

Fudgy Peppermint Stick Torte (continued)

Directions (continued)

  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a small bowl, beat cream until it begins to thicken. Add 3/4 cup
  • confectioners' sugar and extract; beat until soft peaks form. In
  • another bowl, beat cream cheese and remaining confectioners’ sugar
  • until smooth. Fold in whipped cream, then 3/4 cup crushed candies.
  • Spread frosting between layers and over top and sides of cake.
  • Refrigerate for at least 1 hour. Just before serving, sprinkle
  • remaining candies over the top. Yield: 16 servings.
Nutritional Facts: 1 slice equals 635 calories, 32 g fat (19 g saturated fat), 144 mg cholesterol, 485 mg sodium, 82 g carbohydrate, 2 g fiber, 8 g protein.